This pasta dish from
the Italian region of Apulia is a great
favorite in the late summer. In Apulia a variety of field greens are quite popular such
as a great variety of different types of chicory as well as mustard greens,
turnip tops, and arugula. Wild greens
are also popular. For convenience, if
not authenticity, a one-pound bag of prewashed mixed greens from the
supermarket is ideal for the busy cook in this recipe. Bucatini, also called, perciatelli, is a
thick spaghetti with a whole in the middle, that’s chewy and flavorful.

1. Lay the eggplant
pieces on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices
for 30 minutes. Pat dry with paper
towels.

2. Preheat the
frying oil to 360 degrees F in a deep-fryer or an 8-inch saucepan fitted with a
basket insert.

3. Cook the eggplant
in batches if necessary until golden brown, 5 to 6 minutes. Remove and set aside.

4. In a large
flameproof casserole, heat the extra-virgin olive oil over medium heat with the
garlic and dried chiles. When the garlic
begins to sizzle, add the tomatoes and reserved eggplant and cook, stirring,
until the tomatoes start to burst, about 5 minutes.

5. Meanwhile, for
every pound of pasta, bring 6 quarts of water to a rolling boil over high heat,
salt abundantly using 4 to 6 tablespoons salt, then add the pasta in
handfuls. Once the bucatini wilts into
the pot, add the greens and cook over high heat, stirring occasionally so the
pasta doesn't stick, until al dente. Transfer
the pasta and greens with 2 ladlefuls of pasta water to the casserole and cook,
stirring, for a minute or two. Add the
cheese, drizzle with a little olive oil if desired and toss well, and serve.